Crispy and Savory Potato Pancake (Gamja Chaejeon)
[Easy Pan-Fried Dish] Whip Up a Delicious Potato Pancake with Leftover Potatoes
Craving something savory on a weekend afternoon? This potato pancake is incredibly easy to make using potatoes you have on hand. Inspired by the German dish ‘Rösti’, this version skips the grating and uses thinly sliced potatoes, making it much simpler. Adding ingredients like carrots, ham, or chili peppers to your preference can double the flavor, creating a delightful dish for the whole family.
Main Ingredients
- 2 medium potatoes
- 1/5 carrot
- 1/5 onion
- 2-3 slices of sandwich ham
- 1 ladleful of pancake mix (approx. 100g)
- 1 ladleful of water (approx. 200ml)
- Generous amount of cooking oil
Optional Ingredients
- 1-2 slices of cheese (optional)
- Pinch of dried parsley (optional, for garnish)
- 1-2 slices of cheese (optional)
- Pinch of dried parsley (optional, for garnish)
Cooking Instructions
Step 1
1. Prepare the Vegetables: Start by preparing the potatoes, carrot, and sandwich ham. Wash or peel the potatoes and carrot. Thinly julienne the potatoes, carrot, and ham into strips about 3-5mm thick. For a chewier texture, aim for around 5mm. If you prefer a finer, crispier texture similar to Rösti, slice them as thinly as possible.
Step 2
If you enjoy a bit of spice, finely chopped red chili peppers or Korean green chili peppers can be added at this stage to create a version that adults will particularly enjoy. Adjust the spiciness to your liking.
Step 3
2. Make the Batter: In a bowl, combine 1 ladleful of pancake mix with 1 ladleful of water, maintaining a 1:1 ratio. Mix until you have a batter that is neither too thick nor too thin. Add all the julienned potatoes, carrots, ham, and onion to the bowl. Mix well to ensure the vegetables are evenly coated with the batter.
Step 4
3. Heat the Pan and Cook: Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot enough – you’ll know it’s ready when it flows smoothly when you tilt the pan – ladle the batter onto the pan, spreading it into a thin, round pancake. Reduce the heat to medium-low once the batter begins to sizzle. Let it cook until the edges of the pancake turn golden brown and the top starts to look cooked through and slightly firm around the edges.
Step 5
Tip for Crispy Pancakes: Avoid flipping the pancake too often. It’s crucial to let the bottom cook until it’s nicely browned and crispy, and the top edges look firm. Flip only once when these conditions are met. This ensures the inside remains moist while the outside becomes wonderfully crisp. If you’re adding cheese, place it on top after flipping and let it melt for an extra savory layer.
